- ribeye steak
- Provolone cheese
- fresh bread (baguette)
- Sea salt 1/2 tsp
- Pepper 1/2 tsp
- sweet onion
- butter, softened to room temperature 2 tbsp
- Garlic 1 clove
- Mayonnaise 2 to 4 tbsp
What is a Philly cheesesteak? This iconic American sandwich features a crusty baguette stuffed with juicy, thin-sliced ribeye steak slathered in melted provolone cheese. Our version features chopped onions for crunch and a slather of mayo for creaminess between the layers of toasted bread and juicy meat.
Ingredients for Homemade Philly Cheesesteak Sandwiches
Amazingly, the ingredients for this decadent sandwich are easy to come by and not very expensive. For the best homemade Philly cheesesteak sandwiches, you’ll need:
- Thinly sliced ribeye steak
- Provolone cheese for melting on top
- Fresh French bread (baguette)
- Salt and pepper
- Diced sweet white onion
- Minced garlic
Some traditionalists claim that you can’t make a true Philly cheese sandwich without spray cheese, or cheese Whiz, but provolone is a fine, melty cheese to use for this sandwich.
The butter and garlic are to toast and season the bread before you make the sandwiches. It adds another level of savory flavor to this classic dish.
Which kind of meat should you use?
The key to the best cheesesteak is to use high-quality, very thinly sliced beef. Ribeye is the classic ingredient for true, traditional cheesesteak sandwiches. Be sure to slice it with a sharp knife for the most precise cuts.
If you can’t find ribeye, another tender cut of meat will also work. Avoid tough cuts like shoulder or rump steak.
What's the difference between a cheesesteak and a Philly cheesesteak?
“Cheesesteak” is just another nickname for a Philly cheesesteak, also known as a steak and cheese sandwich, and sometimes written as “cheese steak”.
How to make Philly Cheesesteaks
Start by making seasoned garlic butter. Place the softened butter in a small bowl and press, mince or grate a garlic clove into the butter. Use a knife to combine the garlic and butter fully.
Slice a baguette in half the long way, then widthwise.
Spread the garlic butter on both sides of the French bread halves.
Heat a large skillet over medium heat and place the buttered French bread in, buttered side down, to toast. Press down with a spatula for even browning.
Meanwhile, dice a sweet white onion.
Remove the toasted bread from the pan and set aside. Heat a drizzle of olive oil in the now-empty skillet. When hot, add the diced onion and cook until softened. Remove the onions from the skillet to a small bowl.
Place the ribeye steak on a cutting board and slice into very thin slices.
Heat another drizzle of olive oil in the now-empty skillet over medium heat. Add the sliced ribeye and cook until browned. Season with salt and pepper and add back in most of the diced, cooked onions. Divide the beef mixture into two piles in the skillet and top each with a half piece of provolone cheese.
While the cheese melts, brush the insides of both toasted baguettes with mayonnaise.
Place the bread, mayonnaise side down, on top of the melted cheese and beef mixture in the pan. Use a spatula to scoop the filling into the bread, flipping to catch anything that might try to fall out.
Serve the Philly cheesesteak sandwiches hot.